| Overall Rating | Gold |
|---|---|
| Overall Score | 68.21 |
| Liaison | Jeremy King |
| Submission Date | Sept. 19, 2022 |
Denison University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.87 / 6.00 |
Jeremy
King Campus Sustainability Coordinator Office of the President |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
24.97
Percentage of total annual food and beverage expenditures on plant-based foods:
45.61
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Bon Appetit, Denison's dining provider, handles all the purchasing for dining operations. The data submitted is from October 2021 - March 2022 and is tracked by Bon Appetit. This timeframe is the most conservative estimate of overall spend on sustainable and ethically-sourced foods as it excludes most of the local growing season. By our own measures 35-40% of our products are sustainably or ethically produced, however, we had a transition of leadership and COVID challenges that prevented us from including the summer months (growing season) in our sourcing.
If reporting Real/Good Food Calculator results, provide:
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Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Sustainability is at the heart of the food and beverage program managed by Bon Appetit @ Denison University. We have a company-wide goal to source at least 20% of ingredients, by dollar, from small, local, owner operated farmers and artisans; prioritize plant-based proteins in the café and offer vegetarian options at every meal; cook from scratch, including stocks, sauces, and soups; prevent and minimize waste in a number of ways; purchase only cage-free and third party certified eggs, pork raised without the use of gestation crates, and ground beef from Certified Humane operations or small, local farmers. Our seafood is never airfreighted and is purchased in accordance with the Monterey Bay Aquarium Seafood Watch Guidelines for Sustainability, and we’ve been at the forefront of the right for farmworkers rights – including hosting an annual National Farmworker Awareness Week on campus. Last but not least, we communicate with guests through menus in the cafes and through our guest facing website (www.cafebonappetit.com) in order to share our sustainability related policies, the local farms we source from and their distance from the campus, and menu items with COR icons that relay information related to each of these standards.
Our Denison Specific Sustainable food and beverage policy is:
Responsibly sourced food for Denison means that we prioritize foods that are locally grown and produced by small, owner-operated farms and businesses within 150 miles of our campus. Responsibly sourced animal products including meat, cheese, and dairy are from animals who were raised in humane conditions, fed vegetarian diets free of sub-therapeutic antibiotics, and ideally pasture raised when applicable. Responsibly sourced seafood is certified as green or yellow through the Monterey Bay Aquarium Seafood Watch guidelines. If a product cannot be sourced locally, it can be responsibly sourced if it has a third-party animal welfare or organic certification, either direct or Fair Trade, addresses climate change, or is from a company that has exemplary social justice or corporate responsibility practices.
On our inventory all Farm-to-Fork listings are included because they fit the parameters as outlined here: http://www.bamco.com/sourcing/farm-to-fork-criteria/
Our Denison Specific Sustainable food and beverage policy is:
Responsibly sourced food for Denison means that we prioritize foods that are locally grown and produced by small, owner-operated farms and businesses within 150 miles of our campus. Responsibly sourced animal products including meat, cheese, and dairy are from animals who were raised in humane conditions, fed vegetarian diets free of sub-therapeutic antibiotics, and ideally pasture raised when applicable. Responsibly sourced seafood is certified as green or yellow through the Monterey Bay Aquarium Seafood Watch guidelines. If a product cannot be sourced locally, it can be responsibly sourced if it has a third-party animal welfare or organic certification, either direct or Fair Trade, addresses climate change, or is from a company that has exemplary social justice or corporate responsibility practices.
On our inventory all Farm-to-Fork listings are included because they fit the parameters as outlined here: http://www.bamco.com/sourcing/farm-to-fork-criteria/
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Contacts for Bon Appetit:
Adam Poling - Adam.Poling@cafebonappetit.com
Adam Poling - Adam.Poling@cafebonappetit.com
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.